It's technically still fall so I thought it would be okay to share a recipe from the boys' fall fox party. I made this no bake pumpkin mousse pie for Thanksgiving and it was a hit with our family. I decided to make a gluten free version of the pumpkin pie for the boys' birthday party since some guests weren't able to have gluten.
The pie filling is a nice light mousse. It's sweetened with maple syrup and brown sugar which both go well with the pumpkin and spices. The crust is a chocolate wafer cookie crust, but I made mine with gluten free chocolate cream cookies (like Oreos). It's all topped with a generous portion of whipped cream. This recipe also comes together really quickly and has the bonus of being no bake (except for the crust which frees your oven if you are planning to serve it for a large gathering like Thanksgiving. This pie also tastes even better the next day as the flavours have had a chance to meld a bit.
Gluten Free Pumpkin Mousse Pie
- 24 gluten free chocolate sandwich cookies (like oreos) I used these.
- 5 tablespoons melted butter
- pinch of brown sugar
- 4 oz cream cheese
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 cup pure maple syrup
- 1 cup whipping cream
Whipped Cream Topping:
- 1 cup whipping cream
- couple pinches of sugar
*optional - cinnamon/pumpkin pie spice to garnish
Make the crust: In a food processor, blend your cookies until you get coarse crumbs. In a bowl mix together melted butter, cookie crumbs and brown sugar. Press into a 10" pie pan and bake at 325 F for 10 minutes. Let cool.
Make the Pumpkin Filling: Blend together cream cheese, pumpkin puree, brown sugar, nutmeg and cinnamon in a food processor until the mixture is well blended and smooth. You may need to scrape down your bowl from time to time. With your food processor running, slowly pour in the maple syrup and mix well. In another bowl whip the cream until soft peaks form. Gently fold your pumpkin mixture into your cream. A rubber spatula works well for this.
To assemble the pie: Pour your filling into the prepared cookie crust and let it set for several hours or overnight.
To serve: Whip your cream until soft peaks form and spoon it over the top of your pie. Sprinkle to top of the pie with some pumpkin pie spice or cinnamon if desired.
*recipe adapted from Everyday Food
Now go make something pumpkin before fall is officially over! :)